Sip and Sizzle

Image for Sip and Sizzle

WEEKENDS IN MAY FROM 11AM TO 5PM

What could be better than a spring weekend afternoon with a few friends, a barbecue, and fine wine? Well how about if we do the hosting?

Join us in Niagara-on-the-Lake every weekend in May and experience a unique grilled food item perfectly paired with a premium VQA wine at over 20 wineries. It’s fun, relaxing, and a great way to discover the wines of Niagara-on-the-Lake and get some inspiration for your summer grilling menu. See you at our place!

PURCHASE YOUR TOUR PASS

Click here to print a list of 2019 participating wineries and tasting details. [2020 PAIRING DETAILS WILL BE POSTED IN EARLY MARCH]

This $55 (taxes and fees not included) touring pass entitles you, the holder, to one VQA wine tasting and food pairing at each of our member wineries and is valid May 1-3, 8-10, 15-17, 22-24 and 29-31 – 11am to 5pm.

If travelling with a group of 8 or more guests, please have your group organizer call ahead a minimum of 48 hours in advance to wineries you plan to visit to discuss appropriate timing.

Purchase Tickets

 

Transportation is not included but can be arranged with one of our official transportation partners.

DESIGNATED DRIVER TOURING PASS

The Wineries of Niagara-on-the-Lake encourage you to tour and taste responsibly. Please designate a driver who is not drinking and purchase one of our Designated Driver Touring Passes for $30 (taxes and fees not included). This touring pass is valid for food offerings and non-alcoholic drinks only; limit one designated driver touring pass per purchase.

2019 SIP & SIZZLE PAIRINGS

Please be aware that food pairings may contain peanuts and/or other tree nuts.  
Château Des Charmes

2017 Sauvignon Blanc, Estate Grown & Bottled (W, O, L) paired with a citrus cured and grilled slice of rainbow trout with a fennel and herb slaw.

The Hare Wine Co.

2016 Frontier Riesling (W) paired with stone oven pizza with smoked duck, caramelized onions and apple. Vegetarian option available.

Hinterbrook Estate Winery

2018 Venus Rosé (W) paired with golden chicken cutlet with garden fresh salad and savoury dressing.

Inniskillin Wines

2016 Reserve Cabernet Franc (W, O) paired with BBQ'd pork ribs with smoked slaw.

Joseph's Estate Wines

2016 Gamay Rosé (W, O) paired with herb-crusted chicken wings with rosemary honey ginger BBQ sauce.

Konzelmann Estate Winery

2017 30th Anniversary Series Small Batch Riesling (W, O) paired with beef tenderloin tips marinated in a sweet and savoury traditional Korean sauce featuring tamari, sesame oil, fresh ginger, garlic and honey. Grilled to perfection and sprinkled with sesame seeds and fresh chives. (GF)

Lailey Vineyards

2013 Vidal (W) paired with smoked cheese on a nacho cracker topped with mango salsa.

The Lakeview Wine Co.

2017 EastDell Riesling (W, O) paired with a grilled chicken & avocado taco drizzled with a creamy cilantro dressing. (GF)
*Vegetarian option available.

Marynissen Estate Winery

2016 Platinum Series Sauvignon Blanc (W, O) paired with grilled pineapple salsa and pulled chicken on a flour tortilla. *Vegan and gluten-free options available.

Niagara College Teaching Winery

2017 Balance Semillon-Sauvignon Blanc (W, O) paired with grilled lamb merguez, kale and sheep’s milk feta spanakopita from Benchmark Restaurant.

Palatine Hills Estate Winery

2016 Riesling, Estate Grown (W, O, L) paired with 18 hour smoked beef brisket and pickled red cabbage slaw topped with Niagara sour cherry BBQ Sauce. Served on a crispy wonton and topped with mustard microgreens.

Peller Estates Winery

2016 Private Reserve Cabernet Sauvignon (W, O) paired with Chef Parsons' BBQ Grain Bowl including grilled cauliflower, charred broccoli, eggplant confit, toasted farro seed and peanut crumble. (V)

Pillitteri Estates Winery

2016 Riesling Dry (W, O) paired with a lemon oregano grilled chicken Souvlaki with cucumber yogurt. (GF)

Pondview Estate Winery

"Blockbuster" 2016 Cab Merlot Reserve (W, O) paired with steak spice grilled beef patty, crispy onions, smoked 5 Brothers cheese, BBQ Aioli on a Brioche bun.

Queenston Mile Vineyard

2017 Mile White (W, O) paired with our grilled pineapple tropical shrimp poke bowl. (GF)
*Vegetarian & Vegan options available.

Ravine Vineyard Estate Winery

2017 Sand & Gravel Chardonnay (W, O) paired with crispy pork belly / honey and lime glaze / k2 milling black bean salad / mustard vinaigrette and herbs.

Reif Estate Winery

2017 'Fortune' Cabernet Rosé (W, O) paired with grilled jalapeño, black olive and Feta mini corn muffin.

Riverview Cellars Estate Winery

2018 Gamay Nouveau (W, O) paired with pork belly with Asian slaw, glazed with garlic ginger hoisin sauce served on a steamed bun.

Small Talk Vineyards

2016 "RSVP" Pinot Gris (W, O) paired with sweet and savory herbed shortbreads with blackberry pink peppercorn preserves. (V)

Southbrook Organic Vineyards

2017 Connect White (W, O, L) paired with a grilled salt and pepper free-range pork sausage from Linc Farm, and Southbrook’s wine infused mustard with tarragon.

Stratus Vineyards

2017 Wildass White (W) paired with grilled fennel and cucumber salad topped with Sichuan chili oil and smoked peanuts. (V)

Strewn Winery

2017 Sauvignon Blanc Terroir (W, O) paired with a grilled Naan pizza topped with pesto, spinach and mozzarella cheese. (V)

Trius Winery & Restaurant

2017 Trius Merlot (W, O, L) paired with grilled beef kofta with pickled onion, mint and honey yogurt. (GF)